Ingredients
2 cups split peas
2 12/ quarts water
1/4 cup olive oil
1/2 cup grated carrots
1 cup chopped onions
1 clove garlic, minced
1/2 cup diced celery
1/4 cup chopped parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 cup milk
Directions
Wash the split peas and soak in warm water 1 hour.
Drain; add the 2 1/2 quarts water.
Bring to a boil and cook over low heat 2 1/2 hours.
Heat the oil in a skillet; saute the carrots, onions, garlic and celery 10 minutes.
Add to the soup with the parsley, salt, pepper and bay leaf.
Cook 30 minutes longer.
Discard bay leaf; puree the mixture in an electric blender or force through a sieve.
Return to saucepan and stir in the milk.
Heat and serve.
Serves: 6-8.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Juan Sanchez Catan, around 1602. | 
